Squashed Lemon Coconut Pie

Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Great way to use up that extra squash...and in a dessert! If you don't tell them it's there, they'll never know. You can use zucchini or yellow squash for this pie. If using zucchini and truly want to disguise it, peel off the green before shredding it.

By Dawn Eberly Wampler
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.

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  • Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.

  • Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.

Cook's Note:

If using a deep-dish pie crust use 1 1/2 cup grated squash. If using a standard pie crust, use 1 cup grated squash.

Nutrition Facts

Per Serving:
249 calories; 15.1 g total fat; 85 mg cholesterol; 184 mg sodium. 24.3 g carbohydrates; 4.1 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Barbara Roberts
Rating: 5 stars
07/23/2019
Added lemon zest and lemon juice omitted coconut flavoring added 1/2 tsp. vinegar for a chess pie result. and made it crustless to cut calories. Very rich and flavorful! I'll add crust next time. Read More

Most helpful critical review

LECKMAN
Rating: 3 stars
05/01/2016
Here's what I did and would do next time. It has potential in terms of being really good and also healthy. I chopped/minced the squash instead of grating no butter used about a cup of coconut milk instead of coconut extract. The thing I thought was a little odd about it was the texture of the squash. I think next time I would puree the whole thing and say it was a coconut cream pie and serve with whipped cream. Good way to use up yellow squash. Will try again next time I need to use some up. Read More
Helpful
(3)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Barbara Roberts
Rating: 5 stars
07/23/2019
Added lemon zest and lemon juice omitted coconut flavoring added 1/2 tsp. vinegar for a chess pie result. and made it crustless to cut calories. Very rich and flavorful! I'll add crust next time. Read More
LECKMAN
Rating: 3 stars
04/30/2016
Here's what I did and would do next time. It has potential in terms of being really good and also healthy. I chopped/minced the squash instead of grating no butter used about a cup of coconut milk instead of coconut extract. The thing I thought was a little odd about it was the texture of the squash. I think next time I would puree the whole thing and say it was a coconut cream pie and serve with whipped cream. Good way to use up yellow squash. Will try again next time I need to use some up. Read More
Helpful
(3)
Barbara
Rating: 5 stars
07/14/2019
I have made this before I boiled the squash cut it up in circles after it was soft I drained it and took a paper towel and smashed the water out (I drained it in a collider and smashed water) using my hand mixer mix all ingredients then pour into pie shell....I can t remember if I prebaked the pie shells or not Read More
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Barbara Roberts
Rating: 5 stars
07/23/2019
Added lemon zest and lemon juice omitted coconut flavoring added 1/2 tsp. vinegar for a chess pie result. and made it crustless to cut calories. Very rich and flavorful! I'll add crust next time. Read More
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